One-Pan Chicken & Pineapple Tacos: A Flavorful Weeknight Dinner for Beginners

Ingredients

• 4 skinless, boneless chicken thighs
• 200 g (7 oz) fresh pineapple chunks
• 1 small shallot, peeled and finely chopped
• Juice of 1 lime, plus extra wedges for serving
• Small handful of fresh coriander, roughly chopped
• 1 ripe avocado, cubed
• 8 small corn or flour tortillas
• 2 tbsp chipotle paste (adds smoky heat)
• 2 tbsp runny honey (balances the spice with sweetness)
• 1 1/2 tsp tomato puree (adds richness)
• 1 tsp salt
• 2 large garlic cloves, crushed

Instructions

1. 1

   In a medium-sized bowl, whisk together the chipotle paste, runny honey, tomato puree, salt, and crushed garlic. The marinade should be smooth and slightly thick, with a balance of sweet and smoky flavors.

2. 2

   Beginner Tip: If you don’t have a garlic crusher, finely mince the garlic with a knife or use the flat side of the blade to mash it into a paste.

3. 3

   Roughly chop the chicken thighs into bite-sized pieces and toss them in the marinade. Make sure every piece is well-coated. Let the chicken marinate while you preheat the oven.

4. 4

   Note for Beginners: Marinating for just 10-15 minutes while the oven heats up allows the flavors to penetrate the meat. If you have more time, marinate for up to 2 hours in the refrigerator for even more flavor.

5. 5

   Preheat your oven to 200°C (390°F). On a baking tray, spread the marinated chicken pieces in a single layer. Sprinkle the pineapple chunks evenly over the chicken.

6. 6

   Why One Pan?: This method not only saves on washing up but also allows the chicken juices and pineapple to mingle, creating a delicious caramelized glaze.

7. 7

   Bake the chicken and pineapple for about 30 minutes or until the chicken is cooked through.

8. 8

   How to Check Doneness: The chicken is done when the internal temperature reaches 75°C (165°F). If you don’t have a thermometer, cut into the thickest piece—the juices should run clear, and the meat should be white, not pink.

9. 9

   While the chicken cooks, chop the shallot, cube the avocado, and char your tortillas. If you’re using corn tortillas, lightly toast them in a hot frying pan for a smoky flavor.

10. 10

    Beginner Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to serve.

11. 11

    Once the chicken and pineapple are out of the oven, squeeze lime juice over the tray and toss everything together with the chopped shallot. This step enhances the flavors with a fresh, tangy kick.

12. 12

    Serve the chicken and pineapple mixture on warm tortillas, topped with fresh coriander and avocado cubes. Add extra lime wedges on the side for a zesty touch.